20 Awesome Vegetables That Start With A
Bored of including the same vegetables in your daily meals? You may alphabetize your daily vegetable routine and make it more interesting. Diversifying vegetable choices on the menu can make you and your kids devour all the flavors and nutrients on your table without getting bored.
When you think about vegetables that start with the alphabet "A", Asparagus may pop up in your mind instantly. And for other names, you may get stuck. So if it is a day to add some A-named vegetables and prepare some delicious meals, you may look up the list we have provided you here.
Asparagus was once a luxury vegetable eaten on special occasions and had a very high price. The edible part of this popular vegetable is the spear. These spears have a nutty buttery flavor with some earthy bitterness. Asparagus also comes with a package of health benefits making it a functional food.
One of the reasons to add it to your daily diet is that these tasty and tender spears will take only a few minutes to cook. To give a magical twist to your taste buds, roast asparagus, sauté, steam, or grill them.
The name may sound new but aubergine is the name for eggplant. French and British call eggplant aubergine while Asians call it brinjal. Having originated in Asia, Spanish Moors introduced these vegetables to other parts of the world. Aubergine belongs to the tomato and potato family which are nightshade vegetables with amazing health benefits.
Aubergine is subtly sweet with a slight bitterness. Once popular only in Asia, this vegetable now has conquered many cuisines around the world. You can make perfect dishes from it, all you have to do is, roast it, make a stew out of it, or deep fry it.
Arugula is a fresh and peppery cruciferous vegetable. This leafy green vegetable has a Mediterranean origin. Often used in salads, arugula is also known by various names such as rugula and rucola. This cruciferous vegetable is extremely healthy because of the presence of excess nutrients.
Arugula has a peppery flavor with a spicy and sharp bite. These vegetables are easy to grow and easy to add to your daily intake of vegetables. You can use it as a salad to get that peppery hint while cooking these nutritious greens can make a delicious side dish as well.
Arracacia is Andean carrot plant. In English, they are sometimes called white carrots or yellow cassava. Arracacia are root vegetables that are a highly nutritious and popular food in South America. It is a high-value cash crop for poor farmers.
The taste of arracacia/arracacha has been described as a blend of celery, cabbage, and roasted chestnuts. The high starch content of this vegetable can replace your daily intake of potatoes. Make a gnocchi, fry it, or use it in soups, it makes every meal perfect.
Arrowroots are edible roots of the plant Maranta arundinacea. Full of starch, these vegetables can be a choice if you are looking for a gluten-free option. It does not have its own distinct flavor and is similar to root vegetables like yam and taro.
These vegetables are flavorless yet their starchy composition adds value to the dishes. This starchy vegetable can be used simply in soups as a thickener. The starch powder is also extracted from arrowroot which is available in the market. You can prepare sauces, stews, soups and curry from these tubers.
6. Ash Gourd
Ash Gourd also known as Winter Melon is a versatile vegetable native to Asia. It is a unique type of melon familiar to very less group of people. This vegetable has a cooling effect on your body perfect to beat the summer heat. Other numerous health benefits are also associated with the consumption of ash gourd.
It has a mild flavor and texture resembling cucumber. Used mainly in India and China, these vegetables are cut into cubes and added to soups. Ash Gourd can also be used to make curry, parathas and fresh juice.
7. Apple Gourd
Apple gourd also called Indian squash is a green oval to round-shaped vegetable. These vegetables are popular in any kind of Indian curries and gourmet dishes. The taste and texture of apple gourd resembles the mild and nutty flavor of squash.
Having an apple shape, these mild-flavored gourds have wonderful health benefits which makes it a superfood. You can make salads, juice and any kind of curries with apple gourd.
8. Agathi Keerai
Agathi Keerai is a leafy green vegetable with medicinal value. This unique vegetable originated in India. The edible leaves and flowers are obtained from leguminous hummingbird trees which grow in hot and humid climates. It has a bitter and astringent taste for which coconut milk is added to neutralize the bitterness.
Agathi Keerai leaves can be simply stir-fried, made into curry and used in various other South-Indian delicacies. The flowers are also consumed by stir-frying
Artichokes are delicious vegetables that are native to the central Mediterranean and North African region. The availability of nutrients like polyphenols makes it a very healthy vegetable.
Artichokes have a nutty flavor. You can eat whole baby artichokes or leaves and heart of older artichokes as choke is too fibrous to eat. You can roast artichokes in Mediterranean style by adding olive oil and also make a creamy dip out of it.
Amaranth is one of the leafy green vegetables that has remarkable health benefits. The grain of these vegetables originated in America while vegetables originated in Southeast Asia. Also called amaranthus, the seed of this herb is also used to make flakes, flour and oil.
Amaranth has a high iron and protein content. The taste of leaves is similar to that of spinach while that of seeds is nutty and buttery. Amaranth leaves can be stir-fried, or cooked in soup form and baby leaves can be used in salads.
11. Apios americana
Apios americana is also known as ground nut. These plants have edible beans as well as large edible tubers. The tubers are present as knobbly strings under the ground and have a starchy texture and nutty flavor.
The beans are also called potato beans and can be a side dish when stir-fried. The tubers can be baked, roasted and used as thickener in soups.
Ahipa is also known as the Andean yam bean. These leguminous plant also produces edible tubers similar to jicama. These indigenous vegetables of the Andes are still in use in small native communities of Bolivia and northern Argentina.
These tubers are sweet and the texture is starchy. The legumes are edible as well and the tubers can be eaten by boiling, making soups and roasting.
Angelica is also called wild celery. The strong, delicate flavor of this celery is similar to juniper berries. It has a distinct fragrance and has been used as a flavor enhancer of liquor since the Middle Ages. The texture resembles that of asparagus, crunchy yet invigorating.
The entire part of the plant is edible. The young leaves can be added to a variety of dishes to flavor them. The shoots are tender and are spring delicacies. You can use them to make crispy vegetable salads. The roots and bark of this plant are used in medicine.
14. African Nightshade
African nightshade is an indigenous vegetable of East Africa. It is also called Managu. This highly nutritious plant grows very well in its native region hence contributing to food security. It is less acidic but bitter in taste.
The bitterness can be reduced by the addition of cream or fermented milk also called maziwa lala in Kenya. You can simply cook leaves by boiling and enjoy the taste of these traditional herbs.
15. Acorn Squash
Acorn squash also called pepper squash originated in North and Central America. It is a type of squash with a hard exterior and flesh and seeds inside. It is a popular winter squash that is mild and subtly sweet.
It has a sweet and nutty flavor and was baked whole in traditional clay and brick ovens by early civilizations. Acorn squash can be oven-roasted, baked, or simply prepared as a side dish.
16. Ancho Pepper
Ancho pepper is dried ripen poblano chili pepper. They are mildly spicy and impart a sweet, smokey and chocolatey taste to dishes. They are mainly used to prepare Mexican delicacies.
These peppers are black in color, three to four inches long with a wide heart-like structure. Ancho pepper does not only add heat to the dishes but also provides a very special taste to them. They are used to prepare chili sauce, enchiladas and meatballs in Mexican culinary.
17. Anya Potato
As versatile as they are in dishes, the variety of potatoes is also equally diverse. Anya potato is a long fingerling potato that has a slightly nutty flavor. These potatoes were originated in Scotland.
These potatoes grow in cool and frost-free environments. These potatoes can be roasted, boiled, fried and baked and enjoyed any time of the day.
18. Arrrowleaf Elephant Ear
Elephant ear is the name given for plants with large heart-shaped leaves that are grown for corms. Arrowleaf elephant ear plant with the scientific name Xanthosoma sagittifolium has extremely large leaves and bulgy dark brown corms.
Young stems, leaves and tubers of these plants are edible. The tubers can be boiled, baked, mashed, or used as a thickener in soups. The young stem and leaves can be used to make curry.
Acacia also called Cha-Om is a herby vegetable that is native to Thailand. The edible thorny leaves are mimosa-like. The smell of these leaves is unpleasant quite like one that comes from a waste water plant. The taste however is subtly bitter and herbaceous.
This vegetable is loved by Thais, Cambodians and Laotians. The ferny young leaf shoots and tender tips are used in cooking. Acacia is used in omelets, in curries such as gangsom and as an ingredient of dips.
20. Alfalfa Sprouts
Alfalfa like any sprouts are germinating seeds that are harvested after soaking alfalfa seeds in water for 5 to 6 days. This classic sprout has a considerable amount of health benefits.
The fresh alfalfa sprouts are crispy and have a mild nutty flavor. You can add it to your sandwiches, soups and salads.
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